Bowls of cauliflower rice topped with tofu, veggies, kimchi, and creamy coconut sauce make a fun, healthy weeknight dinner. Vegan & gluten free.
You probably already know about my love for cauliflower rice by now, but something I’ve never posted about are kimchi bowls… or kimchi anything for that matter because for awhile I thought it was an ingredient that would be difficult to find. But I see it everywhere now, so here we go, let’s bowl!
Whenever I need a reset or just a well-rounded meal, I love bowls that are balanced with greens, veggies, a protein like tofu, avocado (optional, but not really optional), and something fermented. When I’m building this type of bowl I often go for sauerkraut or pickled ginger in a pinch, but sometimes I crave the funk of kimchi. It’s salty, tangy, and it really makes these bowls pop.
The cauliflower rice is cooked in a simple sauce that’s made with coconut milk, miso paste, ginger, and rice vinegar. You don’t really see it pictured because it disappears once you toss it with the cauliflower, but it really pulls the flavors of these bowls together.
I like to cook this all in a nonstick skillet because these cauliflower granules sometimes start to stick in other pans. Either way, it gets barely cooked – just enough to take off that raw bite, but not so long that it gets mushy.
Oh, one more important note: You’ll notice that I styled this shot with chopsticks, but you probably want a fork for this one since cauliflower rice doesn’t clump like normal rice 🙂
Cauliflower Rice Kimchi Bowls
- 2 tablespoons white miso paste
- ⅓ cup coconut milk
- 1 tablespoon rice vinegar or fresh lime juice
- 1 teaspoon minced ginger
- pinch of sea salt
- 1 small head of cauliflower, riced
- ½ cup chopped scallions
- ½ clove garlic, minced
- 7 ounces shiitake mushrooms, stemmed and sliced
- ½ teaspoon rice vinegar
- ½ teaspoon tamari
- 6 leaves of curly kale, stemmed and torn
- 12 to 14 ounces baked tofu, reheated (I used Wildwood sriracha tofu)
- 1 avocado, diced
- ½ cup kimchi (I used Mother in Law's kimchi)
- ¼ cup microgreens, optional
- sprinkle of sesame seeds, optional
- extra-virgin olive oil, for drizzling
- sea salt
- lime slices, for serving
- Make the coconut sauce: In a small bowl, whisk together the coconut milk, miso paste, lime juice or rice vinegar, ginger, and salt. Set aside.
- In a large nonstick skillet, heat a drizzle of olive oil over low heat. Add the riced cauliflower, the scallions, garlic, and a few pinches of salt, and cook, stirring occasionally, for 3 minutes just to take the raw flavor off the cauliflower. Remove from the heat and stir in ½ of the coconut sauce. Portion the cauliflower rice into 4 bowls.
- Wipe any remaining cauliflower bits out of the skillet. Heat the pan back to medium with a few splashes of olive oil. Add the mushrooms and a few pinches of salt and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in the rice vinegar and a few splashes of tamari. Add the mushrooms to the cauliflower bowls.
- Wipe out the skillet again, add a tiny bit of water and the kale and cook over medium heat, covered, for 1 minute or until lightly wilted.
- Finish assembling the bowls by drizzling more of the coconut sauce over each portion of cauliflower. Add the kale, tofu, avocado, and kimchi to the bowls along with the microgreens and sesame seeds, if using. Serve with any remaining sauce and the lime slices on the side.